To cook the sea bream, place a pan on a medium to high heat.
Wash the bladderwrack (if you can't get hold of bladderwrack, any seaweed will do). Place the seaweed into the pan, along with 6 tablespoons of water. Put the fish on top of the seaweed and place the quartered lemons around the fish.
Cover the pan with a lid, or if you don't have a lid just use tin foil. Leave this to steam for 15-20 minutes.
To make the dulse sauce, place the butter into a frying pan and allow it to begin to melt. Finely chop the dulse seaweed and add it to the butter. Continue to fry for 5 minutes.
For the flat bread, place the flour, sea salt and cayenne pepper into a bowl, along with the olive oil and mix through. Add the remaining water until it begins to form a dough. You may need to add more flour or water so the dough is the right consistency. Roll out the dough into a circle and put it onto a pre-heated frying pan for a couple of minutes on each side, or until it turns golden brown.
Remove the fish from the pan and place into the dulse sauce, along with 3 of the lemon wedges, squeezing the juice out of them. Spoon the dulse sauce over the fish.
Serve with chopped cherry tomatoes and rocket samphire. Use the flat bread as a wrap to put all of the components in.
Recipe courtesy of Jonathan Williams for Andy Bates Street Feasts.